Broccoli in Coconut Milk
Appetizers • Chinese
Description
Broccoli in Coconut Milk
Ingredients
- Broccoli 20 oz
- Onion 5 oz
- Cashew 0 oz
- Butter 0 oz
- Heavy cream 0 fl oz
- Coconut Milk 0 fl oz
- Maple syrup 0 fl oz
- Salt to taste
- Mild Chili Spice 0 oz
Step-by-Step Guide
Step 1
Split the cashews in half. Peel the onion and slice it into half-moons, then wash the broccoli and cut it into florets.
Step 2
Pour 1.5 liters of water into a pot, add a pinch of salt, bring to a boil, then add the cabbage and cook for about four minutes. You can check for doneness with a fork: the broccoli should remain fairly firm. Drain the water, transfer the cabbage to a colander, and let any excess moisture drain off.
Step 3
In a wok, melt 30 g of butter and sauté the onion until golden brown. Add the broccoli florets to the onion, stir, season with salt, and then add coconut milk and maple syrup, along with ground chili pepper. Stir the contents of the wok again, pour in the cream, and simmer for about three more minutes.
Step 4
In a small skillet, melt the remaining 15 g of butter and sauté the cashews until they turn golden brown. Serve the broccoli hot, topped with the toasted nuts.
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